Pumkin Penne Pasta
Last night on Instagram I took a poll whether you all preferred stress baking or stress pasta and there was a resounding number of you who said stress pasta. This makes me feel good about where I’m at with who follows my page - LOL! In all seriousness, you guys know I’m not the best baker. I’ve said it before & I’ll say it again - so if I tried to bake because I was stressed that would only stress me out even more. Comfort cooking on the other hand…. I can do that. CUE THE PASTA.
This pumpkin pasta is perfectly creamy and delicious. Full of fall flavors like pumpkin (obviously), mushrooms, and sage - it is a crowd pleaser for sure. Something about sage is so comforting to me so I love any recipe that you can really taste the flavor of it in, especially around this time of year.
You can keep this recipe dairy free by not adding cheese or adding a vegan cheese. Feel free to swap out the milk choice as well, but if you choose to use another nut milk I would suggest keeping it unflavored and unsweetened. I used Banza chickpea pasta, but of course use the pasta you prefer.
Pumpkin Penne Pasta
Ingredients
- 8 oz. sliced baby bella mushrooms
- 2 cloves minced garlic
- 1 tbsp. avocado oil
- 1 cup pumpkin puree
- 1/2 cup unsweetened oat milk
- 1 cup fresh shaved parmesan
- 4-5 fresh sage leaves chopped fine (~1 tbsp. loosely packed)
- Salt and Pepper
- 1 box penne pasta
Instructions
- Heat avocado oil in a pan over medium heat. Add mushrooms and garlic and let sauté for about 4 minutes, until the mushrooms are cooked
- Stir in pumpkin puree, oat milk, and salt + cracked black pepper to your liking. Let simmer 2-3 minutes
- Turn heat down and stir in cheese and sage. Let simmer just a couple more minutes to let the flavors seep together.
- Prepare pasta according to package. Once it's done cooking and drained, add it to the sauce.
Notes:
You can keep this recipe dairy free by not adding cheese or adding a vegan cheese. Feel free to swap out the milk choice as well, but if you choose to use another nut milk I would suggest keeping it unflavored and unsweetened. I used Banza chickpea pasta, but of course use the pasta you prefer.